Turtle Cheesecake

This creamy turtle cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling swirled and topped with chocolate ganache and caramel sauce. Toasted, chopped pecans are sprinkled on top after baking so it’s just like biting into a homemade turtle candy. And the best part is the cheesecake can be made the day before!

 

I’m a big fan of cheesecake recipes around here in case you didn’t know. So much so I even wrote a cookbook on it, Cheesecake For All Seasons. I love all kinds of cheesecake from these no bake banana pudding cheesecake bars, to this easy cheesecake pie, or maybe this lemon blueberry cheesecake I love to make in the summer time. There really is a cheesecake for all the seasons. 

Like this caramel turtle cheesecake recipe. You can make it for Christmas, Easter, Mother’s Day or just any time a special occasion calls for a decadent slice of cheesecake. 

This recipe starts with my vanilla cheesecake recipe but I swirled in some homemade caramel sauce and chocolate ganache to the cheesecake filling. After it’s baked I poured more caramel and chocolate ganache and sprinkle on pecans. If you love turtle candies then you are going to love this decadent turtle cheesecake.

Why This Recipe Works

• Perfect show-stopping dessert to serve for the holidays
• Great make ahead holiday dessert as the cheesecake needs to set up in the fridge overnight
• A layer of chocolate ganache and caramel poured over the filling before serving
• Crunchy pecans sprinkled on after baking

Ingredients Needed

• Graham crackers – I made this crust with graham crackers but you could swap and use digestive biscuits or Nilla wafers. 
• Salt – I like to add a pinch of salt in the filling to help balance the sweetness.
• Butter – I used unsalted butter but you can also use salted butter. Just omit the added salt. 
• Granulated sugar 
• Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture. 
• Corn starch – A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
• Vanilla extract 
• Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast. 
• Sour cream – Full fat is best, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt. 
• Chocolate – I used a semisweet chocolate bar for the ganache that I finely chopped, but dark chocolate can also be used. Or chocolate chips.
• Caramel sauce– You can make your own homemade caramel sauce or buy a quality store-bought caramel sauce.
• Heavy whipping cream – I used some heavy cream in the ganache
• Pecans – I used pecans in the crust and sprinkled them on top after baking. You want to toast the pecans first, then use them. Toasting the pecans brings out the flavors of the nuts and takes away some of the bitterness. Here is my full tutorial on how to toast pecans.

How To Make Turtle Cheesecake

Make the ganache. 

Place the chocolate in a small mixing bowl.

Heat the cream until very hot, either in saucepan on low heat, or in the microwave. You want the heavy cream hot, but not boiling. 

Pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk smooth. Set aside while you prepare the cheesecake.

Make graham cracker crust

Preheat oven to 350°F (180°C), with rack in middle of oven.

Pulse the graham crackers and pecans in a food processor or blender until finely ground.

Put in a large bowl, and stir in the salt, melted butter and brown sugar.

Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).

Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese, sugar and corn starch on medium speed for 4 minutes.

 Add the salt and vanilla, beating after each addition. 

Add the eggs, one at a time, beating for one minute after each addition. 

Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated.  Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).

Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend then wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water still gets in. 

Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour ½ of the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.

Add 2 Tablespoons of ganache and 2 Tablespoons of caramel sauce on top of the cheesecake batter and swirl with the tip of a knife.

Add the remaining cheesecake batter on top and smooth the top with a rubber spatula. Top with 2 tablespoons ganache, and 2 tablespoons caramel sauce and swirl with the tip of a knife.

Place the roasting pan with the springform pan in it, in the oven.

Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking. 

Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.

 Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

 Before serving, remove the cheesecake from the pan. Run a knife around the edge to loosen and remove the springform pan. Top with remaining ganache, caramel sauce, and sprinkle on pecans. Cut into slices and serve.

Recipe Tips

• Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub. 
• Use softened cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
• Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap the sides of the pan in a few layers of tin foil, and then wrap in a slow cooker liner. My favorite way to protect the pan is to place the springform pan inside a larger pan (I use a 10-inch cake pan). Read more here about what is a water bath?
• Bake in a water bath. A water bath allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake. 
• Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.

Serving Suggestions And Recipe Variations

• Whipped cream for serving: I like to top the cheesecake with homemade whipped cream. You can use a piping bag and pipe some on top.
• Make an Oreo cookie crust – You can always make a chocolate cookie crust. Use 35 Oreo cookies and 5 Tablespoons melted butter instead.
• Use hot fudge instead. You can always skip the ganache and swap for hot fudge instead if you’re short on time!
• Make mini cheesecakes instead. You can use my mini cheesecake recipe. Swirl in some caramel sauce and hot fudge. Then top with more for an easy mini version!

Storage Instructions

Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.

You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!

Recipe FAQs

More Recipes To Try

If you’re craving more cheesecake then be sure to try my peach cobbler cheesecake in the springtime! With fresh peaches and a cinnamon sugar streusel baked right in!

I also love my strawberry cheesecake recipe made with a fresh strawberry topping and graham cracker crust. And you can’t go wrong with my Oreo cheesecake!